Crisp & Crunchy Herbed Potatoes

Year-round I coat potato wedges with polenta corn meal before baking to produce a gorgeously golden, crisp shell. I was thrilled to discover that coating with matzo meal produces a virtual identical result. Boil, shake 'n bake for perfect potatoes every time. Crisp 'n Crunchy Herbed Potato Wedges

8 potatoes, peeled and cut in wedges 1/4 cup matzo meal 1 teaspoon salt 1/2 teaspoon pepper 1/4 cup olive oil 3 tablespoons fresh rosemary Crushed garlic 1: Bring a pot of salted water to the boil, add salt and boil potatoes for 10 minutes till just tender. Preheat oven to 200 C while potatoes are boiling. 2: Mix matzo meal and seasoning together, drain potatoes well, and toss in the seasoned matzo meal mixture to coat on all sides. 3: Heat oil in an appropriately sized baking dish to allow potatoes to all lie flat, add rosemary and garlic when oil is hot, and then add potatoes. 4: Bake open for approximately 40 - 50 minutes till golden and crunchy and remove with a slotted spoon to reduce oil. COOK'S NOTES: These remain crunchy even when made in advance. Delicious when eaten cold too or served as a snack with salsa-style dipping sauce. You can also add grated cheese and sour cream to leftover potatoes and bake for a nacho-style dining experience. Replace matzo meal with polenta post-Pesach.